Looking for a quick, flavor-packed meal that doesn’t feel like just another salad? This Avocado Chicken Salad is fresh, creamy, crunchy, and perfect for lunch or a light dinner!
Table of Contents
What Is Avocado Chicken Salad?
Avocado chicken salad is a twist on the classic chicken salad, swapping mayo for heart-healthy olive oil and creamy avocado. It gets its cool, rich texture from ripe avocados, plus a bright limey dressing that ties everything together. Instead of being heavy, it’s light and vibrant with plenty of crunch from cucumbers and celery, and a little heat from jalapeño.
The combo of juicy chicken, tangy olives, and fresh herbs makes this anything but basic. We love this salad for busy weekdays, meal prep, or even a sunny picnic. It holds up well and gets even better once it chills for a bit—just give it a quick toss before serving.
Ingredients You Need
- Cooked Chicken Breast – We love to use our Greek Seasoning to jazz the chicken up. Then, just dice it or shred it.
- Celery Stalks – Celery adds a crisp, refreshing crunch to every bite.
- Persian Cucumbers – These add a juicy, cool snap. We prefer Persian cucumbers since they have a thin skin.
- Green Onions – These give a gentle onion flavor without overpowering the rest of the ingredients. Use both the white and green parts for more dimension.
- Jalapeño – These peppers add just the right amount of heat.
- Pitted Green Olives – We love the tangy, briny kick of olives that balances out the creamy avocado.
- Avocados – These make the salad extra creamy and satisfying. Use ripe avocados that still hold their shape when sliced.
- Cilantro – Cilantro adds a bright, herbaceous pop that lifts all the other flavors. Chop it fresh for maximum flavor.
For the dressing
- Olive Oil – This oil is the smooth, rich base for the dressing. Choose extra virgin for the best flavor!
- Juice of Lime – This adds a punch of citrusy brightness. Fresh lime juice makes a big difference here.
- Dijon Mustard – This mustard brings a little tang and a subtle sharpness to the dressing. It also helps the dressing emulsify.
- Garlic Clove – Mince it yourself for the best flavor. Fresh garlic adds depth and a savory kick.
- Honey – This is a great way to balance the acidity and heat in the dressing. Just a touch brings everything together.
- Dried Oregano – We add this to bring a warm, earthy flavor that complements the chicken and avocado.
How to Make Avocado Chicken Salad
- Whip up the dressing. Combine olive oil, lime juice, Dijon mustard, garlic, honey, and oregano in a small bowl. Whisk until the mixture looks creamy and smooth.
- Add the chopped ingredients. In a large mixing bowl, add the cooked chicken, celery, cucumbers, green onions, jalapeño, olives, avocados, and cilantro.
- Pour and toss. Drizzle the dressing over the salad and gently toss everything together until well coated.
- Serve it up. Enjoy it right away for the freshest texture, or let it chill in the fridge to let the flavors come together.
Variations
- Rotisserie Chicken – It’s a fast and flavorful shortcut that works perfectly here.
- Olives – Try kalamata or black olives if you want a different type of briny flavor.
- Cheese – Crumbled feta or cotija would be delicious stirred in for a salty, creamy addition.
- Dairy-free and Vegan – Skip the chicken and double the avocado or add chickpeas instead.
- Herbs – No cilantro? Fresh parsley, basil, or dill would also work.
- Greens – Serve over arugula, baby spinach, or shredded romaine for a salad-meets-meal bowl.
- Fruit – Diced mango or pineapple adds a sweet contrast to the savory, creamy mix.
Can I Store Leftovers?
Avocado can brown over time, and the salad may lose some of its crispness, but it’s still tasty the next day. A quick toss and a squeeze of fresh lime can help refresh it!
Store leftovers in an airtight container in the fridge for up to 2 days.
We don’t recommend freezing this salad since avocado and fresh veggies don’t thaw well.
Common Questions about Avocado Chicken Salad
A little lime juice helps slow down the browning, and keeping the salad tightly covered with plastic wrap or in an airtight container also helps.
Yes! Just wait to add the avocado until right before serving for the best texture and color.
It’s great in lettuce cups, tucked into pita bread, or served with tortilla chips for a fun twist.
You can! Just be sure to drain it well and shred it before adding to the salad.
More Salad Recipes
Whether it’s for meal prepping or just getting a fresh and easy meal on the table in a flash, we love making salads! Check out these simple recipes that will totally level up your salad game!
Mediterranean Whipped Cottage Cheese Salad
Balela Salad (Middle Eastern Chickpea Salad)
Avocado Chicken Salad
Ingredients
Dressing
- ¼ cup olive oil
- Juice of 1 lime
- 2 teaspoons Dijon mustard
- 1 garlic clove minced
- 2 teaspoons honey
- 1 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Salad
- 1.5 pounds cooked chicken breast cubed
- 2 celery stalks thinly sliced
- 1 cup Persian cucumbers halved into moons
- ½ cup green onions chopped
- 1 medium jalapeño seeded and finely diced
- ½ cup pitted green olives sliced
- 2 avocados peeled and sliced
- ½ cup cilantro
Instructions
- Whisk together the dressing in a small bowl.¼ cup olive oil, Juice of 1 lime, 2 teaspoons Dijon mustard, 1 garlic clove, 2 teaspoons honey, 1 teaspoon dried oregano, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper
- Add all the salad ingredients in a large bowl.1.5 pounds cooked chicken breast, 2 celery stalks, 1 cup Persian cucumbers, ½ cup green onions, 1 medium jalapeño, ½ cup pitted green olives, 2 avocados, ½ cup cilantro
- Toss to combine.
- Serve right away, or chill before serving.
Equipment
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is the PERFECT summer salad!